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Vegan Coffee Cake Banana Bread

Two worlds collide in this amazing Vegan Coffee Cake Banana Bread! The decadence of cinnamon streusel takes this moist banana bread up a whole other level!

Okay guys. Let me start off by saying that this is a gooder. A real gooder. I love the idea of taking two f*cking delicious thing and smashing them together into something that is even more delicious! You just never know if two greats will make something greater. But coffee cake + banana bread? That combo is golden.

I must admit that the idea of combining banana with something cinnamon-y has always been a favorite of mine. I am guilty of sprinkling cinnamon on bananas on a pretty regular basis. And I don’t know about you, but I think the flavor combo is just SO freaking good

So that’s basically where the inspiration behind this recipe comes from. I had a bunch of bananas that were done – they had officially reached the end of their banana lives. Usually I just throw them in the freezer for smoothies, but I decided that this coffee cake banana bread fantasy that had been living in my head for a while needed to materialize.

And what came of it are these thick slices of moist banana bread, with cinnamon streusel strung throughout and on top. I mean, are you NOT drooling right now? This is one of those recipes that I just can’t even. I just can’t. It’s so good. It’s like an ultra indulgent upgrade to regular ol’ banana bread!

This has quickly become one of my new favorites. And if you love both coffee cake and banana bread, you’ll definitely love them together!

Enjoy, friends!

Are you team coffee cake OR banana bread? Leave me a comment down below!

Vegan Coffee Cake Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Category: Dessert

Cuisine: Vegan

Servings: 8 Slices

Ingredients

Banana Bread:

Dry Ingredients:

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Wet Ingredients:

3 ripe bananas, mashed (~1.5 cups)

2/3 cup white sugar

1/2 cup coconut oil, melted

2 flax eggs (2 tbs ground flax + 6 tbs warm water)

1/4 cup dairy free milk, unsweetened

1 tsp vanilla extract

Cinnamon Streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar

4 tbs coconut oil, melted

2 tsp cinnamon

Instructions

Preheat oven to 350 °F

Grease and/or line a 9″ x 5″ loaf pan

For the flax eggs, combine ground flax and warm water in a small bowl, stir, and set aside to thicken

In a medium bowl, combine all dry ingredients (flour, baking powder, baking soda and salt) and stir to combine